All the Best Recipes: 300 Delicious and Extraordinary Recipes
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All the Best Recipes: 300 Delicious and Extraordinary Recipes
All the Best Recipes: 300 Delicious and Extraordinary Recipes All the Best Recipes: 300 Delicious and Extraordinary Recipes

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Publisher: Robert Rose

Author Statement: by Jane Rodmell
Audience: Trade
Specs: 24 color photos, black-and-white illustrations, index
Pages: 448
Trim Size: 7" x 10" X 1 2/16"
Language code 1: eng
Publication Date: 20090824
Copyright Year: 2009
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All the Best Recipes: 300 Delicious and Extraordinary Recipes

Elegant recipes for dishes that are just right for the family and perfect for entertaining.

Elegant recipes for dishes that are just right for the family and perfect for entertaining.

All the Best Fine Foods is the leading caterer and gourmet food shop in Toronto. The 275 recipes in this cookbook reflect their years of experience preparing great food that keeps people coming back again and again.

Jane Rodmell's innovative approach to elegant food rivals The Silver Palate Cookbook. The recipes cover a wide range of dishes -- starters, soups, sandwiches, main dishes, vegetarian options, side dishes, salads, salad dressings and even fabulous desserts. These recipes are perfect for entertaining and the baking section is extensive. Here's a sampling:

  • Spicy coconut shrimp with tropical salsa
  • Roast beef tenderloin with cracked pepper Dijon crust and Madeira reduction
  • Tuna marmitako
  • Potato parsnip latkes
  • Roasted vegetable lasagna
  • Papaya guacamole
  • Brown sugar chocolate shortbread
  • The best trifle.

Twenty food essays provide fascinating backgrounds on such topics as the countless varieties of salt to the many types of olive oil and their uses. One of the very best recipes is a foolproof guide to making a perfect roasted chicken and gravy.

Extensive tips and techniques, preparation suggestions and make-ahead ideas make All the Best Recipes indispensable in the home kitchen.

Bio:

Jane Rodmell is the proprietor of All the Best Fine Foods. Established in 1984, it is a dynamic specialty food and catering company in Toronto, Canada.

Preface:

Introduction

In 1984 we opened the doors of All The Best, a small bakeshop in a century-old building in midtown Toronto. Our goal was to create delicious products, handmade in small batches from the finest ingredients, and to seek out for our customers all manner of unique and wonderful food products made by other producers who share our passion for quality and natural good taste. We were perhaps a bit ahead of the curve! At that time in our city the bread on supermarket shelves was mainly the squishy, white-sliced variety and we would drive for miles in search of a real kalamata olive! Happily for us, our customers enjoyed the food experiences we offered. The small shop grew, All The Best Catering was born, and our talented chefs, bakers and retail staff continue the same pursuit of excellence and passion for good food today.

For this collection of recipes to celebrate our 25th anniversary we sifted through the boxes of well-worn, handwritten recipe cards from early years and pored over the thousands of recipes in our current database. It quickly became apparent that we should really embark on a dozen cookbooks! The selection process was daunting. However the decision was made: we would include recipes for dishes that our customers have chosen as their favorites over time.

You will find in these pages recipes for simple food to serve the family on a weekday and others to enjoy on special occasions. Many of the early recipes are for familiar, comfortable foods that our customers return for day after day mainly from American and French cooking traditions -- creamy Macaroni and Cheese, home-style Chicken Pot Pie, Big-Batch Bran Muffins, Raisin Pecan Butter Tarts -- and classics like Coq au Vin, Roast Beef with Roasted Garlic Pan Gravy and Yorkshire Pudding and Apple Cinnamon Crumble Pie. The collection expands to include current popular dishes from other cuisines such as spicy Thai Green Curry Chicken, South American-inspired grilled meats such as Marinated Flank Steak with Chimichurri Sauce, Mushroom Risotto including local wild mushrooms, nutritious salads such as Soba Noodle Salad with Edamame and Five-Grain Pomegranate Salad, and sweet treats such as Fresh Ginger Cake made special with grated fresh ginger or decadent, delicious Tiramisù. We encourage you to start off with the best ingredients of the season, develop techniques to bring out the best flavors and maybe add a touch of something special as a tasty surprise.

From our experience a well-informed food shopper is well on the way to becoming a great cook. Throughout the book you will find a collection of short food essays on popular ingredients that we hope you will find entertaining and informative. They were written by David Cobb, a highly esteemed writer, longtime friend and colleague. (We worked together for 18 years or so on "Epicure," a monthly food column in our local successful city magazine Toronto Life.) You will also find dozens of tips and hints on ingredients and cooking techniques gathered from experiences working in our professional kitchen.

Whether you are a once-in-a-while baker or a dedicated gourmet cook we hope that you will find this collection of All The Best recipes provides you with inspiration and success in the kitchen and many happy occasions around the dining table. We look forward to sharing exciting food experiences over the next 25 years and wish you all the best!

-- Jane Rodmell, Toronto, 2009

TOC:

Table of Contents

Acknowledgments
Introduction
All About these Recipes
Techniques

Soups
Salads and Dressings
Poultry
Beef and Veal
Pork and Lamb
Fish and Seafood
Vegetarian Mains
Sides
Party Fare
Cookies, Quick Breads and Yeast Breads
Desserts

Index

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